New Power Couple

Barack + Michelle
Brad + Angelina
Jay-Z + Beyoncé
Tom + Giselle
Robyn + Quinn
…and now, Beans + Greens

Yup, The New York Times has named a new power couple and it’s not exactly what you might have thought.


We’ve had a long standing love affair with this nutrient dense duo and now they are finally getting the glory they deserve.  Read on to see what the NYTimes has to say about this winning combo.

The article include a great recipe, but you can get our five minute beans + greens recipe in our 5-in-5 cookbook.  Just add in your email address and it will be sent to you automatically.  In the Tempeh + Greens just swap the tempeh for a can of beans.  Simple.

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Cauliflower, Parsnip + Apple Puree

Here are 3 reasons to make this recipe:

1.  It basically needs 3 ingredients and it tastes like heaven.

2. It’s a much healthier (and may we dare say, tastier?) alternative to mashed potatoes.

3. All the ingredients are in season, making it THE perfect Thanksgiving side dish.

Cauliflower, Parsnip & Apple Puree
Servings: 6-8
Time: 25 minutes

  • 1 apple
  • 3 parsnips
  • 1 head of cauliflower
  • 1 teaspoon butter
  • Sea salt and pepper, to taste
  • Fresh herbs, as garnish


Cut up the apple, parsnips and cauliflower into bite size pieces. Then put them into a steamer and steam for 12-15 minutes until very soft.  Test with a fork, if it goes through with ease, they are done.

Transfer cauliflower, parsnip and apple to a food processor, add butter, salt and pepper and blend until smooth.  Adjust to taste and garnish with fresh herbs.

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Recipe: Peanut Butter Candy Apple

This Peanut Butter Candy Apple recipe is scary good.  We had to give you a fun

Halloween recipe that was totally HCC approved.  Check out those ingredients– they’re mostly pantry staples.  Most other candy apples out there include totally crazy stuff like corn syrup or buckets of sugar.  We keep the ingredients simple while keeping the flavor intact.

Trick out your treat with some added nuts or seeds on the outside.  As always, let us know how it goes in the comments below…

Peanut Butter Candy Apples
Servings: 4
Time: 5 minutes

  • 4 honey crisp or pink lady apples
  • ½ cup medjool dates, pitted
  • 1 tablespoon peanut butter
  • ¼ cup water
  • 2 tablespoons coconut oil, liquid
  • pinch of salt
  • 1/2 cup crushed nuts & seeds (optional)


Chop the dates and put into a high power blender with the water, coconut oil and pinch of salt.  Blend until it becomes as smooth as possible, then add in the peanut butter and continue to blend.

Put a stick in the bottom of your apples and coat them with the peanut butter candy mixture.  If you want, you can roll the apple around in some crushed nuts & seeds (pumpkin seeds and/or black sesame seeds would be awesome) to create a fun texture.

Place the apples in the fridge for the candy coating to firm up.  Enjoy your treat!

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Recipe: Black Bean Pasta with Butternut Squash “Cream” Sauce

This recipe is one of our absolute favorites.  We literally make it all the time. Robyn makes it as a quick week night meal and Quinn even uses it to impress her suitors.  (fyi: it works like a charm)

Not only is it delicious, beautiful and FAST but it it’s mostly made from pantry staples! 

It also employs one of the many Quick Cooking Tips you’ll learn in Rock the Kitchen: throw your greens or veggies into the pasta cooking water for quick cooking and to avoid using yet another pot/pan.

You have to try this recipe and let us know what you think down in the comments!

Black Bean Pasta with Butternut Squash “Cream” Sauce
Servings: 4
Time: 10 minutes
  • 1 can butternut squash puree
  • 1 package of black bean pasta (such as Explore Asia’s black bean spaghetti)
  • 2-4 cups of washed baby spinach
  • 1 large sweet white onion, small dice
  • 2 tablespoons extra virgin olive oil
  • 3 garlic cloves, minced
  • ¼ cup white wine (can swap for vegetable stock but it adds a nice flavor)
  • 1 cup vegetable stock or water
  • 1 heaping teaspoon dried tarragon (or basil, cilantro, sage or parsley)
  • Sea salt and black pepper
  • Sprinkle of parmesan or vegan cheese such as Daiya or nutritional yeast (optional)

Cook pasta according to the package instructions.  About 2 minutes before it’s done, throw in a couple handfuls of spinach and allow it to cook down in the water.

To prepare the sauce, sauté the onion and garlic in olive oil on medium-high heat for about 4-5 minutes until soft.   Season with salt and pepper.

After the onions become soft, deglaze the pan with white wine and use a wooden spoon to scrape the bottom of the pan.  This gets up all the good bits of flavor.

Add the vegetable stock, butternut squash and tarragon to pan and season with salt and pepper again, then stir to combine.

Reduce heat and allow the sauce to thicken to desired consistency.  If it’s bubbling you can put a lid on, just leave it slightly ajar.

When the pasta is done drain it in a fine mesh colander and run it under cool water to stop the cooking process.   Top the pasta with sauce and a little bit of cheese, if desired.

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Recipe: Caraway Cabbage Salad

Slaws have a bad rap for being a messy mayo-filled BBQ staple but we’re on a mission to resuscitate the slaw’s reputation and give it the good name it deserves.  This one here is full of good for you ingredients.  That hit of caraway seeds in the dressing is what really gives this meal a makeover.  Bring this slaw to your summer BBQ and it will certainly re-set the standard for feel good food.

What other healthy foods are you bringing to your summer BBQs?  Let us know in the comments section below!

Caraway Cabbage Salad 

Servings: 4
Time: 10 minutes
  • 1/2 Cabbage (any kind), shredded
  • 1 apple, sliced in match-sticks OR 1 cup fresh figs, sliced
  • ¼ cup black sesame seeds or sliced almonds (optional)
  • 2 Tablespoons yellow raisins of dried cranberries

Sweet + Spicy Cider Dressing

  • ¼ cup extra virgin olive oil
  • ¼ cup apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon minced ginger
  • 1 teaspoon caraway seeds
  • salt & pepper, to taste


Thinly slice the cabbage and apples/figs.  Using a madolin will greatly help as it can be hard to get the cabbage paper thin (you can also buy prechopped cabbage.  We do that!).

*NOTE: The thinner it is the better it will taste and the easier it will be to eat.

In a separate bowl (or jar) combine the ingredients for the dressing.  Mix very well to combine.

Pour as much of the dressing as you like over the salad mix then toss thoroughly.  (save the rest of the dressing for future use on grains, greens or as a marinade) Garnish with nuts/seeds and dried fruit.

***In the winter you could sauté the cabbage and serve this warm!***


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